Thai coconut curry soup
This Thai Coconut Curry Soup is a flavorful and aromatic first course that will transport you to the streets of Thailand. It is a perfect blend of creamy coconut milk, spicy curry paste, and fresh herbs. This soup is bursting with flavors and will warm you up on a chilly day.
Ingredients
Soup Base
- Coconut Milk — 1 can (13.5 oz / 400 ml)
- Red Curry Paste — 2 tablespoons
- Vegetable Broth — 2 cups (480 ml)
- Fish Sauce — 2 tablespoons
Vegetables
- Carrots — 2, thinly sliced
- Bell Peppers — 1, thinly sliced
- Mushrooms — 1 cup (150 g), sliced
- Snow Peas — 1/2 cup (75 g), trimmed
Herbs and Seasonings
- Lemongrass — 1 stalk, bruised
- Kaffir Lime Leaves — 4 leaves
- Cilantro — 1/4 cup (10 g), chopped
- Lime Juice — 2 tablespoons
- Salt — To taste
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Cooking Instructions!
In a large pot, heat the coconut milk over medium heat.
Add the red curry paste and stir until fragrant.
Pour in the vegetable broth and fish sauce, and bring to a simmer.
Add the carrots, bell peppers, mushrooms, snow peas, lemongrass, and kaffir lime leaves.
Simmer for about 15 minutes, or until the vegetables are tender.
Stir in the cilantro and lime juice.
Season with salt to taste.
Serve hot and garnish with additional cilantro leaves.
Enjoy this delicious Thai Coconut Curry Soup!
